Crispy Chorizo and Potato Tacos

Name: Crispy Chorizo and Potato Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb (450 g) Mexican chorizo (uncooked), removed from casing, crumbled; 1½ lbs (680 g) Russet potatoes, cut into ½-inch cubes; 1 large (300 g) Yellow onion, diced; 2 medium (50 g) Fresh jalapeños, diced, seeds removed for less heat (optional); 1 tsp (3 g) Ground cumin; Kosher salt, to taste; Black pepper, to taste; 2 tbsp (30 ml) Neutral oil (vegetable or canola); 12 (400 g) Corn tortillas

From the MyKitchenBank Kitchen

Golden-brown crispy potatoes and rendered chorizo, studded with crispy bits, combine with sautéed onions and jalapeños in warm corn tortillas. A fast, flavorful taco ready in about 20 minutes—perfect for busy weeknights or casual dinners.

Prep: 5 min
Cook: 15 min
Total: 20 min
Makes: 12 tacos (4 servings, 3 tacos per person)

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Steps

Before you start

Have all ingredients prepped and measured before you start cooking—mise en place ensures smooth cooking flow.
If possible, use two skillets so potatoes and chorizo cook simultaneously; otherwise, start potatoes first.
Have serving plates and your favorite toppings (salsa, lime, cilantro, avocado) ready before assembly begins.

1
Prepare ingredients
- Cut potatoes into ½-inch cubes.
- Dice the onion into similar-sized pieces.
- Remove chorizo from its casing, breaking it into small bits.
- Dice the jalapeños, removing most of the seeds if you prefer less heat; leave them in for spicier tacos.
2
Cook potatoes until golden
- Heat 2 tbsp neutral oil in a large skillet (10–12 inch) over medium-high heat until it shimmers.
- Add the diced potatoes in a single layer.
- Cook for 12–15 minutes, stirring and scraping the bottom every 2–3 minutes to develop golden-brown edges.
- The potatoes are done when they're deep golden brown and tender when pierced with a fork.
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Ready when: Potatoes are deep golden brown and tender when pierced with a fork
Tip: Let potatoes sit undisturbed for 2–3 minutes between stirs to build color rather than steam them by stirring constantly.
3
Season potatoes
- Once the potatoes are golden and tender, season generously with kosher salt and black pepper.
- Transfer them to a plate and set aside.
4
Brown chorizo until crispy
- In a medium skillet, heat over medium.
- Add the crumbled chorizo and cook for 8–10 minutes, breaking it into bite-sized pieces with a wooden spoon as it cooks.
- The chorizo will render fat and eventually brown.
- Cook until you see crispy, golden-brown bits throughout and the fat has rendered.
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Ready when: Chorizo is browned with crispy, golden-brown bits throughout and fat has rendered
Tip: Chorizo releases significant fat; if more than 2 tablespoons pools in the pan, carefully pour off the excess, leaving just enough to coat the bottom.
5
Add aromatics and cumin
- Add the diced onion and jalapeños to the chorizo skillet.
- Sprinkle in the ground cumin.
- Stir well and cook for 1–2 minutes over medium heat, stirring occasionally, until the onion softens slightly at the edges and the cumin becomes fragrant.
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Ready when: Onion is slightly softened at the edges; cumin is fragrant
6
Warm corn tortillas
- Heat a dry skillet or griddle over medium heat.
- Warm each corn tortilla for about 20–30 seconds per side until pliable and just beginning to show light brown or charred spots.
- Transfer them to a kitchen towel and wrap to keep them warm and steamy.
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Ready when: Tortillas are pliable with light browning or char marks visible
Tip: Wrapping warm tortillas in a clean kitchen towel keeps them soft and steamy while you assemble the tacos.
7
Fill and serve tacos
- Place a warm tortilla on a plate.
- Spoon a generous portion of the chorizo-onion-jalapeño mixture into the center.
- Top with the crispy potatoes.
- Serve immediately with lime wedges, salsa, fresh cilantro, avocado slices, diced tomatoes, or your favorite taco toppings.

Good to know

Tips

For maximum crispiness, don't overcrowd the potato pan—let potatoes sit undisturbed for 2–3 minutes between stirring to develop deep golden-brown edges.
Chorizo releases significant fat; drain excess if more than 2 tablespoons pools at the bottom, but a bit adds flavor and helps bind the filling.
Warm tortillas just before serving to keep them soft and pliable. Wrapping them in a kitchen towel maintains heat and prevents cracking when filled.
Make the filling ahead (up to 3 days), but cook potatoes the day of for optimal crispness.

Storage & reheating

Store cooked fillings in separate airtight containers: chorizo mixture up to 3 days, crispy potatoes up to 2 days in the refrigerator. Potatoes may lose crispness; reheat in a 375°F (190°C) oven for 5–7 minutes if desired. Warm the chorizo filling in a skillet over medium heat. Corn tortillas can be wrapped and refrigerated for up to 5 days, or warmed fresh as needed.

Substitutions

Mexican chorizo (uncooked) → Italian sausage (spicy) or ground pork seasoned with 1 tsp ground cumin and ½ tsp chili powder per pound. Italian sausage has less fat; chorizo adds authentic flavor and rendered fat. If using pork, add a pinch of smoked paprika for depth.
Fresh jalapeños → Serrano peppers (hotter) or poblano peppers (milder). Serranos are about twice as hot as jalapeños; use 1–2 medium. Poblanos have an earthy flavor; use 1–2 whole peppers roasted and diced.
Corn tortillas → Flour tortillas. Flour tortillas are softer and richer; warm the same way. Less traditional but still delicious.
Russet potatoes → Yukon gold or yellow potatoes. Yellow potatoes are slightly waxy and hold their shape better; russets are fluffier. Both develop excellent color and texture.